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Abstract
Three variations of tomato fudge were prepared using tomato powder at different proportions
with sugar, whole milk and honey and evaluated for sensory quality, antioxidant activity,
microbial count and consumer acceptability. It was observed that the fudge prepared by using
1-3 g of tomato powder were having higher sensory scores while antioxidant activity was found
highest in fudge having 5 g of tomato powder. Consumer acceptability was checked for the
variation having highest scores for sensory characteristics i.e. fudge prepared by using 1 g of
tomato powder and it was seen that the product was preferred by most of adults and children
selected for the trial.
Keywords
Fudge
Sensory quality
Antioxidant activity
Microbial count
Consumer acceptability
Introduction
Confectionary is essentially a sugar based
industry and includes sugar boiled confectionaries,
candies or sweets, chocolate confectionary and the
traditional Indian sweetmeats. The confectionery
products are highly popular among the children
throughout the world due to their taste and flavor.
Confectionary is recognized as an ingredient of a
balanced diet and it has wide socio-economic and
health impact. The conventional confectionary items
are generally made from sugar, skim milk powder
and other synthetic colors and flavors (Sakhale et
al., 2012). Soft candies such as fudge cadies are
liked by all age groups especially children hence
if the artificial color and flavor may be replaced by
a natural ingredient, sweet fudge may become a
good health boosting food. Tomatoes are important
vegetable crop having number of health benefits due
to the presence of ascorbic acid (vitamin C), folate,
flavonoids and carotenoids (Leonardi et al., 2000;
Willcox et al., 2003; Sesso et al., 2004). Tomato,
especially deep red fresh tomato is considered as
the most important source of lycopene (~87 per
cent). Lycopene is a powerful antioxidant which has
been linked to reduced frequency and severity of
several types of cancer and heart disease (Moselhi
and Al Mslmani, 2008). Fruits and vegetables are
considered as perishable products. Their shelf life
can be increased by processing in to different value
added products. Fruit and Vegetable powders are also
been described as value added products obtained by
drying to a certain moisture level. The characteristic
flavours, colours, and nutrients as well as water
*Corresponding author.
Email: Soma.sriv8@gmail.com
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Sugar (g)
64
64
64
Honey (ml)
5
5
5
Butter (g)
10
13
11
24 h at 37C in a Gallenkamp incubator (Model 1H150, UK). All the analysis was done in triplicate. The
total bacterial and yeast load after incubation was
expressed as cfu/g after counting the colonies using
the colony counter.
Measurement of antioxidant activity
The antioxidant activity of tomato fudge was
estimated by the method of (Zhang and Hamauzu,
2004) with some modifications. 10 g of tomato fudge
was homogenized with 15 ml of 80% methanol.
The homogenate was filtered through four layers of
cheesecloth and the residue was treated added with 15
ml of 80% methanol for two successive extractions.
The filtrates were combined and centrifuged at 4000
rpm for 10 minutes. The supernatant of methanol extract
was collected and diluted to various concentrations
(1%, 2.5%, 5%, 7.5 and 10%) for measurement of
total antioxidant activity 5% solution was found
appropriate. Antioxidant activity was determined
by using 1, 1- diphenyl -2- picryl-hydrazyl (DPPH)
purchased from Sigma-Aldrich (India). All the
reagents were of analytical grade. Solution of DPPH
0.1 mM in methanol was prepared and 4 ml of this
solution was treated with 0.2 ml of diluted extract.
A control was treated with 0.2 ml of distilled water
instead of the extract. The mixture was left to stand
for 60 minute before the decrease in absorbance at
517nm was measured by UV-vis spectrophotometer
(MultiSpec-1501, Shimadzu, Japan). Antioxidant
activity was expressed as the percentage of DPPH
radical decrease using the equation. All the analysis
was performed in triplicates.
AA (%) = [(AsampleAsample blank)/Acontrol] 100
Acontrol is the absorbance of the control (DPPH
solution without the sample). Asample is the absorbance
of the sample (DPPH solution with the sample). A
sample blank is the absorbance of the sample solution
without DPPH. Single variable factorial design was
used to conduct all the experiments.
Results and Discussion
Sensory evaluation and consumer acceptability
Sensory evaluation was performed to assess the
sensory attributes of the product and its acceptability.
Highest score for colour was obtained by TC-1
followed by TC-2 and TC-3. In case of appearance,
flavor, texture and overall acceptability there was no
significant difference between TC-1 and TC-2 but
TC-3 showed significant difference when compared
with all the other variations of fudge. The highest
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Antioxidant activity
The antioxidant activity was tested using the
DPPH radical. The antioxidant activities of TC-1,
TC-2 and TC-3 were found, 32.95, 38.85 and 50.07
per cent for TC1, TC-2 and TC-3, respectively
(Figure 4). The antioxidant activity of TC-3 was
found highest while for TC-1 found lowest. The
presence of high ascorbic acid and lycopene content
may be the possible reason of the higher antioxidant
activity of TC-3 than the two other variations namely
TC-1 and TC-2. Lycopene is the chief antioxidant
present in tomato products (Holden et al., 1999). The
presence of lycopene in tomato powder is the main
reason of the high antioxidant activity of formulated
products (Di Mascio et al., 1989). However ascorbic
acid is also present in tomatoes which is a potent
antioxidant and may contribute to the reduction of
DPPH radicle, however, in this case cooking at 240F
for the formulation of tomato fudge may degrade
most of the ascorbic acid content as it is highly
susceptible to increase in temperature (Bamji et al.,
2010). Lycopene also tend to degrade with increasing
time and temperature (Srivastava and Srivastava,
2012) but its degradation rate is much slower than
ascorbic acid which rapidly degrades during cooking.
Less than 10% loss of lycopene has been reported
during the production of semidried tomato at 48oC
(Toor and Savage, 2006). Relative to raw carrots
40 fold increase in the level of 9-cis-lycopene and
slightly higher 15-cis-lycopene was found after
heat treatment of carrot homogenates at 120oC for 2
hours and above. Hence, the presence of lycopene is
essentially the contributory factor towards the higher
antioxidant activities of the formulated products.
Conclusion
Three variations of tomato fudge namely TC-1,
TC-2 and TC-3 were tested for sensory quality,
consumer acceptability, antioxidant activity and
microbial load determination. Among the three
samples TC-1 was found best acceptable based on
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